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Ingredients
3 pounds mussels, well scrubbed and with beards and barnacles removed
½ cup dry white wine
4 cups water
2 zucchini, about ¾ pound, cut into ½-inch chunks
½ pound imported farfalle pasta (bow ties)
1 egg yolk
1 tablespoon Dijon-style mustard
2 tablespoons red or white wine vinegar
Salt and freshly ground pepper to taste
1 cup olive or corn oil
Pinch of cayenne pepper
4 tablespoons finely chopped shallots or scallions
1 tablespoon finely chopped garlic
2 ripe tomatoes, about ¾ pound, peeled and cut into ½-inch cubes
½ cup coarsely chopped fresh basil leaves or Italian parsley
Nutritional analysis per serving (4 servings)
66 grams carbs; 132 milligrams cholesterol; 1080 calories; 17 grams monosaturated fat; 33 grams polyunsaturated fat; 9 grams saturated fat; 65 grams fat; 5 grams fiber; 2140 milligrams sodium; 51 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
- Step 2
Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 ½ cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
- Step 3
Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool.
- Step 4
Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool.
- Step 5
Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
- Step 6
Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.
Private Notes